Did you know you can book a table at Red Torch Ginger through our website? It’s a quick and easy way to make sure you’ve a place during our busier periods.

Simply click on the ‘Reservation’ section of our site and fill in the accompanying form. Leave your name, e-mail, phone number, the number of guests you wish to reserve a table for and any other additional information you need to add. Then simply relax in the knowledge your Red Torch Ginger experience is assured!

One upside to the evenings getting darker is that Christmas is just around the corner. If you’re thinking of having a Christmas party this year, why not spice things up by having it at Red Torch Ginger? We will soon be introducing our great value Christmas Dinner and Lunch menus!

We have a range of Main Courses to choose from, including the ever-popular Chicken Cashew Nut Stir-Fry (which comes with peppers, onions, mushrooms, spring onions, carrots, roasted cashews and chilli paste). All courses include steamed jasmine rice/egg noodles/fried rice with egg and peas, as well as a tea, coffee or jasmine tea; all for just €39.95 per person.

Of course, we also offer a vegetarian set Lunch/Dinner option. The veggie menu includes our Red Torch Vegetarian Combo to start, with Vegetable Spring Rolls and Thai Samosas served with our sweet chilli and lime sauce. Our range of vegetarian main course options includes the Chilli Basil Stir-Fry, a classic Thai dish that comes with peppers, onions, green beans, mushroom, basil and a whole lot of chilli! All our vegetarian stir fries are cooked in vegetable seasoning sauce, and you can add tofu to all dishes if required. You can avail of the Vegetarian option for just €36.95 per person.

Our ‘Bangkok’ function room is available to book for up to 42 people! Call us on 01 677 3363 for enquiries.

We would like to congratulate the UCD International Ladies’ GAA Team on their fantastic performance during the 20th edition of the Fexco Asian Gaelic Games in Shanghai, China. The competition was fierce, with GAA becoming increasingly popular amongst women in China according to the Asian County Board.

The team, which featured players from six countries including China, Poland, Nigeria, America, the Philippines and England, played brilliantly, making it all the way to the Intermediate Ladies Cup final where they narrowly lost to Japan.

We would like to especially congratulate team member Doris Obiacor for being one of the winners of the 2015 First Derivatives plc Ladies All Star Award.

About the Asia Games

The FEXCO Asian Gaelic Games is an annual tournament held under the aegis of the Asian County Board. The event brings together clubs from all over the Asia region in a two-day tournament in which men’s, ladies and juvenile teams compete for top honours in football, hurling and camogie. The tournament was established in 1996 and previous host cities have included Manila, Singapore, Phuket, Hong Kong, Shanghai, Penang, Bangkok, Seoul and Kuala Lumpur.

We are delighted to announce that Red Torch Ginger will be co-sponsoring the UCD International Ladies’ GAA Team in the 20th Edition of the FEXCO Asian Gaelic Games in Shanghai, China. The 12-person international student team will travel from Ireland and comprises women from six countries including China, Nigeria, Poland, the USA, the Philippines and England.

The team was officially unveiled by a host of UCD GAA greats, including Jack McCaffrey and Ryan Wylie, were on hand to offer some advice.

Commenting on the team, Brian Mullins, Director of Sport at University College Dublin said “The FEXCO Asian Gaelic Games were set up to promote Gaelic Games and GAA overseas. We have 5,000 international students here in UCD, and we felt that we could play our part by promoting Gaelic Games among this group.”

He added“The UCD International Ladies’ team are looking forward to building on the success of their 2014 campaign and we are delighted that Queen’s University Belfast has followed our lead by fielding its first international ladies’ GAA team for the 2015 tournament”.

The FEXCO Asian Gaelic Games will take place in Shanghai, China from the 23rd to the 25th October and will feature 65 teams from 20 clubs across 18 countries in Asia. UCD and Queen’s University Belfast are the only Irish institutions fielding international teams.

The run up to the tournament will see a number of testimonial matches against Queen’s University Belfast, the first one taking place in Belfast on the 9th September, while the Dublin leg will be a curtain-raiser before the All-Ireland 7s final at Naomh Mearnóg on the 26th September.

About the Asia Games

The FEXCO Asian Gaelic Games is an annual tournament held under the aegis of the Asian County Board. The event brings together clubs from all over the Asia region in a two-day tournament in which men’s, ladies and juvenile teams compete for top honours in football, hurling and camogie. The tournament was established in 1996 and previous host cities have included Manila, Singapore, Phuket, Hong Kong, Shanghai, Penang, Bangkok, Seoul and Kuala Lumpur.

Here at Red Torch Ginger we love to reward our loyal customers! So we have decided to run a competition each month for a chance to win a meal for two on us!

Next time you pay us a visit take a snap of your experience and tag us using the hashtag #LoveRTG on Twitter or Instagram. At the end of each month our team will pick their favourite photo and we will PM the winner to let them know they’ve won!

Good news for all of you who have been yearning to have your favourite Red Torch Ginger meals delivered straight to your door, it’s now possible to make your orders through premium delivery service Deliveroo!

If you’re planning a special night in or just dining at home with friends you can now avail of our whole menu via the brand new Deliveroo site.

Chilli pepper and coconut milk, two everyday ingredients in the Thai kitchen, both work to keep the heart running smoothly. Previously, coconut had earned a bad reputation for its fat content. But now coconut milk and oil are emerging as healthy substitutes for more traditional fats, such as butter and vegetable oils. Unlike most “bad fats”, the fatty acids in coconut helps to lower bad cholesterol, while promoting good cholesterol.

Thailand is also famous for its fragrant stir-fried noodle dishes. Most Thai noodle recipes call for rice noodles rather than those made with wheat or egg, although these can also be found in Thai cooking. Noodles were first brought to Thailand by the Chinese, many of whom remained in Thailand and integrated with the local society. For this reason, Chinese cooking has been a major influence in Thai cuisine, including cooking styles (the Chinese introduced the wok) and key cooking ingredients, such as soy sauce.

The most famous Thai noodle dish in Thailand is called “Pad Thai”, which literally means “Thai Noodles”. But you don’t have to go to a Thai restaurant the next time you have a craving for Pad Thai. Instead, cook some up yourself with our freshly-made Pad Thai Sauce.

The roots of Thai cuisine can be found both in regional tastes and flavors as well as in the influence of cooking styles from nearby cultures. Despite the fact that Thailand is at least partially separated from its neighbors by water, it has never isolated itself from other nations. Indian and Malaysian spices and dishes (such as curries) were brought with travel and trade, and the Thais were quick to add these wonderful flavors to their own unique version of curry. Today there are four main curries in Thai cuisine: Green, Red, Yellow, and Massaman.

Thai curry dishes start with a very intense and fragrant curry paste or sauce, usually made by hand with pestle & mortar. Once the paste/sauce is made, Thai curry is extremely easy to create, simply by adding any variety of meat, seafood, vegetables, or tofu and cooking it in the oven (like a casserole). To easily create your own Thai curry at home, try our freshly made curry sauces. Made authentically by Thai chefs in Thailand, these delicious curry sauces take all the work but none of the joy out of cooking Thai.

Think of the worst food you’ve ever tasted. Soggy, boiled vegetables springs to mind-the kind with all the taste and nutrition leached out of them. No spice or texture, no freshness or goodness. Now think of the opposite and you have heavenly Thai food. Fresh, spicy, salty, sweet and sour, with a variety of textures and temperatures (crispy and soft, hot and cold), Thai food is a taste explosion in every bite. Once you’ve tried it, you’ll never go back to plain old meat-and-potatoes cooking again.

How about another way to describe Thai food? Imagine Chinese food, but with more intensity. With more flavors, more aroma, spices, and textures. If you like Chinese food, you’re going to fall head-over-heels-in-love with Thai food!